Chicken Adobo

Chicken what? That’s right chicken adobo. A Filipino comfort food that I am now just beginning to explore. I have heard my wife tell me stories of her childhood, and what was served on the table, and one of the dishes that most everyone loved, was chicken adobo. Slow cooked chicken in a delicious vinegar and garlic broth, served over rice. What more could one ask for?

As I was truly battling the idea of making chicken tinola this morning, I instead decided to make chicken adobo. This was an easy decision because it does not take much to put together, and in the end, you end up with a really great comfort dish.

Begin by adding in the chicken to a large soup pot. Add in the vinegar, soy sauce, peppercorns, garlic, bay leaves, and ginger. Add enough chicken broth just below the amount of chicken. Bring this to a boil, then simmer for 2 hours. I actually simmered mine for six hours. Tast the broth when you think you are ready to serve. The broth should have this great garlic, soy, and vinegar taste to it. If it doesn’t, add a bit more of vinegar or soy to the broth and continue to cook. I had my father-in-law here with me to guide me along, so he said it was good to go. Once it is ‘good to go’, cook your rice. I used two cups of rice, rinsed over once, water drained, then add two cups of water to cook. Once the rice is cooked, add to the bottom of your serving bowl, top with the chicken pieces, and ladle over a bit of the broth. This turns out to be awesome in flavor, and becomes an easy one plate meal where you can mix your chicken and rice. Truly yummy.

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other.
My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own.
I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza.
I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own.
You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food.
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